R Danish Movie

[Ogier Dudley]

UpdateThis recipe makes 2 braids. You can easily freeze half of the dough for later use. Wrap dough in cling wrap, then wax or parchment paper and finally a freezer bag. When ready to use defrost in refrigeator.

In a large bowl, dissolve active dry yeast in warm water (between 100-110 degrees F). Let stand for 10 minutes. Stir in the cream, cardamom, salt, eggs and sugar. Using a rubber spatula, turn the flour/butter mixture into the liquid and carefully mix just until the dry ingredients are moistened. Cover and refrigerate for 4 hours, overnight or up to 4 days.

Turn the dough out onto a moderately floured surface. Roll out dough to make a 16 to 20 inch square. Fold dough into thirds, rotate dough a quarter of turn and fold into thirds again, making a small square. Turn over dough. Repeat rolling and folding another two times (making it a total 3 times of rolling and folding). Ending with a small square, wrap dough and chill for 30 minutes or overnight.

Divide the chilled dough into two parts. Roll each part into a 6 x 12 inch rectangle. (If not making both braids at the same time, wrap the second half of dough and place in refrigerator until ready to roll out).

Spread filling down the length of center of each rectangle. Cut slanting strips at 3/4 inch intervals along both sides towards to center. Fold strips over the filling in a criss-cross manner. Place both braids onto baking sheets and let dough rise for 15-30 minutes until pastry appears puffy. It will not double in size. Lightly beat the egg and water for the glaze. Once dough has been allowed to rise, brush the pastry with the glaze. sprinkle with pearl sugar and/or almonds.

Hi i just did the dough and over pulsed my flour/butter mixture (because i did it by hand) and i think my butter is a little too much but only by a little. And i ended up with a really wet dough ):

I chilled it for 10 hours, and i just finished rolling the really wet mixture with much difficulty. and chilling it now.

Is it ruined, or will the end product just be not as flaky, or do i try to salvage it by adding lots more flour?

Helle, Tak for de sde ord. Jeg er rigtig glad for at hre du godt kan lide mit Wienerbrd og at du kan lide at flge med i bloggen. Det er jo dejligt at have lidt Dansk kontakt i daglig dagen nr man er s langt vk hjemmefra ?

Gitte, this danish is beautiful. I can only imagine how good it must of smelled baking. I love this, I bookmarked it so I can try it one day. I wish I had some right now. That class must of been fun, I love learning stuff like this. Hope you have a great weekend!

-Gina-

Staci, it was the most fulfilling, challenging, fun, relaxing and therapeutic experience I have had. The school also offer morning songs, story telling, bird watching etc and the school is located in the beautiful mountains. Perfect.

In order to take full advantage of the butter block we made above, we need to make sure there are layers upon layers of that delicious butter throughout the dough. In order to do that, we roll the dough out, place two layers of butter block between the dough, then fold it up and roll it out.

Danish pastries are a delicious treat that are known for their flaky, buttery layers and sweet filling. They typically have a rich, slightly sweet flavor and a light, airy texture that melts in your mouth. contexto

Great recipe! For shaping I rolled out my dough, used the lid of a large jar to cut out circles, let them rise for an hour, and then I used the bottom of a small jar to flatten the center. After that I spooned in the filling and baked as per directions. They came out looking just like the ones I buy at the store!

This recipe was easy to follow with the video and instructions.

The end results were amazing.

Thank you for teaching me how to make these amazing Danish.

I shared your recipe with some other bakers.

This is wonderful. Thanks for the instructions! I made them for the first time, and they came out fluffy with tons of layers. I put the dough after step 4 in the fridge for 20 mins (before making the butter pieces). I put the butter pieces in the fridge right after making them along with the dough. Roll out the dough before taking the butter pieces out. Basically, I made sure the dough was always cold.

Perfect. Three dozen gone in hours. Follow the recipe exactly. Make sure you leave the rim to fold over the butter pat so it does not leak out. And do not pound the dough roll it gently. Easy and perfect. Will make again. Thank you!

These are probably the best thing on your blog! LOVE them!!! They were surprisingly simple! I made mine with the cream cheese filling, as well as my favorite raspberry jelly.

BTW in the ingredient part for the dough you forgot to say how many eggs. I managed to figure it out by watching the video.

You were right on I love Danish have never tried so really looking forward to and also the lamenting of dough will make nice pastry. As soon as im done watching my granddaughter I will be on these I also have the cream cheese, cherry would be good to Thank You Michelle

Hi Julie, I want to encourage you to try this recipe. I am not a Baker but my first try was unbelievable. Everyone thought I got them from a bakery. They are amazing. Just follow step by step and watch your yummy danish turn out just like the picture. I now make them for a diner, family and friends. They are the best ever..

This was absolutely delicious!! I was so shocked that the puff pastry rose so much and the cream cheese + strawberries went very well with it. I would definitely make it again ? My only comment is if you have a sweet tooth, you should add more sugar in the cream cheese mix and on top of the entire danish before baking. But wonderful recipe, tysm

Hello, Holly Jade here and Welcome to The Little Blog of Vegan. A multi-award winning vegan food and lifestyle blog. Food Blogger of the Year 2017, Top 10 must follow blogger 2018, to being featured in Hello! Magazine, multiple recipe Magazines etc. All recipes are 100% vegan & delicious! They never fail to impress!

3a8082e126